Ginger pickled water bamboo
LOUU’s water bamboos shoots come from Puli, known for its pure water and beautiful women; where there are beautiful women, there ought to be beautiful legs. Rich in vitamins and minerals, water bamboos are sweet and juicy, beloved by all. Due to their color and shape, they are often called the ‘beauty’s legs’ of the veggie world. Asides from being a classic Mid-Autumn BBQ festival dish, it is commonly stir-fried or eaten as a cold appetizer.
Often used as a salt substitute for tribe hunters to cook soup and for women to cure meats, Yanfumu is a mountain salt from the Taromak tribe in Taitung. Every October, when the sun shines down on the Danan River and hillside, strings of lovely yellow flowers appear on top of the Luoshi Yanfumu trees. Once the flowers have blossomed, the fruits are plucked and used as the magic touch for cooking.
Our water bamboos are marinated in ginger vinegar for a little kick and topped with yanfumu for an elegant finish, making them the perfect sweet and sour appetizer for anywhere, anytime.